You may not believe you could lose weight while on a diet plan which includes brazilian seafood stew but it is obtainable. The key is to not eat brazilian seafood stew or other high calorie seafood every day but in moderation.

This is what I do, I allow myself these kinds of food one meal per week. I eat a low calorie diet for most of the week, say 1500 to 1600 calories per day, and then on the last day, I eat whatever I want – without going overboard of course.

I have been eating this way for the last 4 weeks and it has aided me to lose 5 kilos. I have not changed my exercise plan or taken any supplements or diet food. I have just been conscious of what I eat 6 days per week and then eat whatever I feel like one day a week.

I also believe it makes things easier if you have professional support when on a weight loss program and for that I signed up with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach your goals.

.

On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat south american food. I never imagined|thought|believed I could lose 5 kilos while eating south american meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some south american food, I suggest|advise|propose you make brazilian seafood stew which is one of my favourite|most admired|most adored|best loved south american recipes.

Brazilian Seafood Stew (Vatapa)

This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil as slaves.

1 (5 ounce) package dried shrimp (about 2 cups)
1 large onion, thinly sliced
3 to 5 Serrano chiles, seeded and finely chopped
2 cloves garlic, chopped
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
2 tablespoons olive oil or vegetable oil
3 cups coconut milk
1 (16 ounce) can whole tomatoes, drained and chopped
1 1/2 teaspoons salt
1 cup soft bread crumbs
1 cup natural peanut butter
3 tablespoons olive oil or vegetable oil
1 pound raw shrimp, shelled and de-veined
1 pound cod fillets, cut into 1 1/2-inch pieces
1/4 cup minced fresh cilantro

Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.

Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.

Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.

Yields 8 servings.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.